Young summer radish water kimchi

Yeolmu mulkimchi 열무 물김치

Yeolmu mul kimchi is usually eaten in summer in Korea. Making bibimbap with barley rice, doenjang jjigae, yeolmu kimchi, hot pepper paste and sesame oil is one of the most popular and delicious dinners for hot summer. My mouth is watering while writing this explanation!

Ingredients

4 pounds of yeolmu (young summer radish), salt, flour, fish sauce, sugar, garlic, ginger, onion, green chili pepper, red chili pepper, and water.

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Prepare the young summer radish (yeolmu):

  1. Peel the radishes and remove any dead leaves.
  2. Cut into pieces about 5 cm long and put them into a big bowl. Soak in cold water and drain.
  3. Add ½ cup of salt and mix with your hands. Let it sit for 30 minutes.
  4. 30 minutes later, turn it over to salt evenly and let it sit another 30 minutes (total salting takes 1 hour).
  5. Rinse and drain the salted yeolmu thoroughly until all the grit and dirt are removed.  Drain in a colander and set aside.

Make porridge:

  1. In a small pot, mix 1 tbs flour and 1 cup of water and heat it over medium heat until cooked.
  2. Occasionally stir the mixture until the liquid thickens.
  3. Add 1 tbs sugar.
  4. Remove from the heat and let it cool down.

Make yeolmu kimchi:

  1. Slice 1 cup’s worth onion thinly, mince ½ tbs of ginger, chop 2-3 red chili peppers, 2-3 green chili peppers, mince 4 cloves of garlic, and put them into a large bowl.
  2. Add 2 tbs of hot pepper flakes, the porridge, and ¼ cup of fish sauce. Mix well.
    *tip: You can replace fish sauce with 2-3 tbs of salt
  3. Add the yeolmu and mix by hand.
  4. Transfer to a container or glass jar.

 

Add water (mul) to make yeolmu mulkimchi:

  1. Mix 8 cups of purified water and 2-3 tbs salt in a bowl. Pour into the jar of yelomu kimchi and mix well.
    *tip: You can use boiled but cooled down water

You can eat it right away, but if you prefer it fermented keep the jar at room temperature for a couple of days. Normally, it should be stored in the refrigerator.

 


* Serve with rice. You can add some ice cubes to each serving 

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68 Comments:

  1. Maangchi New York City joined 8/08 & has 11,701 comments

    Fiona,
    I usually don’t use this recipe for cucumber. Cucumber kimchi turns mushy easily. Ask this question on the forum. I hope someone else may give you good answer.
    https://www.maangchi.com/talk/forum/general-discussion

  2. Fiona& has 1 comment

    Hi Maangchi

    Thanks for all the great Korean recipes :)

    Would it be ok to use cucumber instead of young summer radish to make this kimchi?

  3. ancestersmemories& has 2,255 comments

    your wonderful

  4. Maangchi New York City joined 8/08 & has 11,701 comments

    kl1278,
    Sorry, I did not write the amount of garlic in the recipe even though I am showing in the video. You will need to use 3 or 4 cloves minced garlic for this recipe.

  5. kl1278& has 1 comment

    This is a great website. Just a question, the ingredients list says garlic. But how much garlic?

  6. Maangchi New York City joined 8/08 & has 11,701 comments

    catherine,
    No problem, thank you for asking me. : )
    Spinach will not be good material to make kimchi I guess. If you want, why not experiment?

  7. catherine& has 6 comments

    You’ll have to excuse this question since I’m pretty clueless, but is spinach ever used in kimchis like these? Thanks

  8. Maangchi New York City joined 8/08 & has 11,701 comments

    anonymous,
    Yes, you could make mul kimchi with other kinds of vegetables such as radish, watercress, or green mustard.

  9. anonymous& has 6 comments

    Hi – Can’t wait to try this. Could I use other kinds of greens to make it if i can’t find yeolmu? If so, which ones will work? thanks

  10. Maangchi New York City joined 8/08 & has 11,701 comments

    Hi, Anonymous,
    You said you want to get contacted when I post a new recipe through email. I don’t know your email address btw.
    Check out http://twitter.com/maangchi and join it.
    The reason I joined it is to update what I’m doing, what I’m cooking including my new recipe.

  11. Acomplia& has 1 comment

    Lovely post. Please add my email address to your list and email me the updates if possible. I always like to read your blog and comment on it.

  12. Maangchi New York City joined 8/08 & has 11,701 comments

    Gina,
    Yes, you can eat this kimchi with noodles. Actually any kind of kimchi goes with noodle soup. My favorite noodles are thin noodles called “so myeon” in Korean. I will post it on my blog soon.

  13. gina& has 2,255 comments

    is this the kimchee that you can eat with noodles? and if so, can you tell us exactly which noodles to use?

  14. Maangchi New York City joined 8/08 & has 11,701 comments

    hellow Ann
    thank you for showing me your cooking photos! Fantastic!
    http://picasaweb.google.com/annemh2/Cooking

  15. anne.h& has 2,255 comments

    I love summer dishes with ice cubes in them. esp. neng myun!

    I finally posted pix of my Korean cooking endeavors here. I followed your recipe for all of them, but I substituted paprika for hot pepper flakes in the kimchi jjigae. It was still delicious!

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